Chicken and Ham Pie – St. Patrick’s Day
Title: Chicken and Ham Pie – St. Patrick’s Day
Cook time: 1 hour
Level: Easy
Serving: 6
Ingredients:
4 tablespoons unsalted Kerrygold Irish butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half or light cream
1/4 cup chopped onion
4 ounces white mushrooms, sliced
1 cup fresh or frozen peas
2 tablespoons minced fresh flat-leaf parsley
1 cup cooked chicken, cut into 1/2-inch pieces
1 cup cooked ham, diced
Salt and freshly ground pepper
1 sheet frozen puff pastry, left at room temperature
1 large egg beaten with 1 tablespoon water
Directions:
In a medium saucepan over medium heat, melt the butter. Beat in the flour and cook for 2 minutes, or until blended.
Add the stock or broth and cook, whisking constantly, for 3 minutes, or until the mixture comes to a boil.
Reduce the heat and simmer gently for 2 minutes, or until the sauce starts to thicken.
Mix in the half-and-half, onion, mushrooms, peas, and parsley, and cook for 3 to 5 minutes, or until the vegetables are nearly tender.
Add the chicken and ham and season with salt, and pepper. Spoon the mixture to the prepared dish.
Unfold the pastry on a lightly floured surface. Roll into a circle 12 inches in diameter.
Place the pastry over the chicken mixture, trim and crump the edge. Brush the pastry with egg wash, and bake for 20 to 25 minutes, or until the pastry is puffed and golden.
Remove the pie from the oven and let cool for 5 minutes on a wire rack before serving.
Personal Suggestion: To serve, slice over a bed of mixed greens garnished with cherry tomatoes.
Serve with brown soda bread. Great Irish recipe, perfect for your St. Patrick’s Celebration.
